Pan-Seared Hanger Steak with Brussels Sprouts, Potatoes, and Lemon-Herb Butter Recipe (2024)

FAQs

What's the best way to cook hanger steak? ›

The best way to cook hanger steak is on the grill, which adds to its flavor. However, there's no wrong way to learn how to cook hanger steak. You can also pan-sear it, sous vide it, or cook it in the oven or smoker.

hanger steak available in each 800+ lb. animal, this cut is as rare as it is delicious. Considered by many butchers to be one of the tenderest cuts of meat, it features deep intramuscular fat, or marbling, that, once prepared, provides a rich flavor that's undeniably juicy.

Hanger steak is much less talked about than filet mignon, but it's surprisingly similar in texture. Filet mignon is well-known for being tender to the point of requiring minimal chewing to enjoy each bite. But, hanger steak is in a close second place for that melt-in-your-mouth tenderness.

Allowing the beef to sit in a marinade of your choice will really help increase the flavor and tenderness of the meat. You can let a hanger steak marinate for up to 24 hours for maximum flavor, but any amount of seasoning will boost the flavor of this cut of beef.

Flank steak is commonly used in Mexican fajitas and Chinese stir-fry recipes because it soaks up marinades easily and cooks quickly. Hanger steak "hangs" from the diaphragm of the cow, under its lower belly. It's also flat, like a flank steak, and tender and juicy like a filet.

It was originally known as a "butcher's steak" since butchers kept and enjoyed it for themselves as consumers didn't know to ask for it, but is now a somewhat standard cut of meat in supermarket meat departments. Hanger steak is best marinated and grilled and is often the type of meat found in steak tacos.

Is Hanger Steak Expensive? Although it's no longer the secret bargain it once was once, hanger steak is still a good value. It's typically much less expensive than cuts like strip, rib and tenderloin despite being as tender and flavorful.

A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate, which is the upper belly of the animal.

Onglet is the French name for a cut more commonly known in English as hanger steak.

The Hanger Steak

It is also known as the “butcher's steak” because butchers would often keep it for themselves. It is a long, thin cut of meat that is a little tougher than skirt steak, but can be cooked in many ways.

Why is hanger steak so hard to find? ›

But anatomically, the hanger steak is derived from the diaphragm and a beef animal only has one diaphragm. Other cuts are limited because the originating muscle or “primal” is small, like the tenderloin. We get 10-12 tenderloin filets per animal. In contrast, each beef animal generates 300-400 pounds of ground beef.

Cowboy steaks (aka Cowboy Ribeye Steaks, Bone-In Ribeye Steaks) are a more impressive version of a classic steakhouse favorite. Compared to a standard ribeye steak, these are larger, containing more meat beyond the eye, and a frenched (cleaned of meat & fat) portion of bone protruding from one end.

One classic way to serve hanger steak is with a side of creamy mashed potatoes and sautéed mushrooms. The earthy flavors of the mushrooms complement the nuttiness of the steak, while the creamy potatoes provide a perfect balance. If you're feeling adventurous, try serving hanger steak with a side of chimichurri sauce.

Proximity to strongly flavored organs like kidneys and liver often gives meat a discernible mineraly “offal” (not awful) flavor reminiscent of liver. The most notable case of this is in the hanger steak , where it is considered a feature and not a bug.

It's called a hanger steak because it hangs from the cow's kidney below the tenderloin on the inside of the hindquarters. With just one hanger per cow, it's a highly sought after, prized cut that was typically only used by butchers who could access that portion of the cow.

Is Hanger Steak Tender? Hanger steak comes from a belly muscle that gets very little use so it's naturally tender when properly cooked. The cut usually has good marbling (interior veins of fat), increasing its tenderness. But there's a tough white membrane running down the middle of a whole steak.

It's generally easier to see them in tougher cuts like flank, hanger, and skirt steak than leaner tenderloins. Place the meat on your cutting board. Situate the meat so that the grain runs parallel to the longest side of the board. Cut against the grain.